5 small hot red chile peppers, seeded and thinly sliced
1/2 cup white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
4 small hot red chile peppers, seeded and chopped
How to Make It
To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally.
To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk.
Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade.
Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce.
Note: Store remaining piri-piri sauce in an airtight container in refrigerator. Bring to room temperature before using.